Collagen-Boosting Broth Bowl (Printable Version)

Nourishing anti-inflammatory bowl with slow-simmered bone broth, fresh vegetables, turmeric, and ginger for joint health and glowing skin.

# What You'll Need:

→ Broth Base

01 - 6 cups beef or chicken bone broth, homemade or high-quality store-bought
02 - 1 medium yellow onion, peeled and quartered
03 - 4 cloves garlic, smashed
04 - 1 thumb-sized piece fresh ginger, sliced
05 - 1 thumb-sized piece fresh turmeric, sliced, or 1 teaspoon ground turmeric
06 - 2 tablespoons apple cider vinegar
07 - 1 teaspoon whole black peppercorns
08 - 1 teaspoon sea salt, or to taste

→ Vegetables

09 - 2 medium carrots, peeled and sliced
10 - 2 celery stalks, sliced
11 - 1 cup broccoli florets
12 - 1 cup baby spinach
13 - 1 zucchini, sliced

→ Garnishes

14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon sesame seeds, optional
16 - Lemon wedges for serving

# Cooking Steps:

01 - In a large stockpot, combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and salt. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 1 hour 30 minutes to allow flavors and nutrients to develop.
03 - Strain out solids using a fine mesh sieve, returning the clear broth to the pot.
04 - Add carrots, celery, and broccoli. Simmer for 10 minutes until vegetables are just tender.
05 - Add zucchini and spinach. Simmer for 2 to 3 minutes, until wilted but still vibrant.
06 - Taste and adjust seasoning with more salt if needed.
07 - Divide the broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon juice.

# Expert Advice:

01 -
  • It actually tastes nourishing—that deep, savory broth base keeps you satisfied without feeling heavy.
  • The anti-inflammatory combo of turmeric and ginger sneaks in without being preachy about health.
  • You can make it in stages, so the active cooking time feels manageable and almost meditative.
02 -
  • Don't skip the long simmer time—those 1.5 hours aren't just for flavor, they're when the bone broth releases collagen and minerals that make this bowl actually beneficial.
  • Adding the delicate vegetables at the end is essential; they wilt in seconds, and overcooked spinach turns this from vibrant to dull.
  • If your broth tastes flat at the end, it's usually the salt—taste as you go and don't be shy about seasoning.
03 -
  • Make a big batch of the broth base on a lazy weekend and freeze it in portions—you'll have restaurant-quality broth ready to dress up with different vegetables whenever you need it.
  • If fresh turmeric is hard to find, use a teaspoon of ground and add it after straining to keep the broth clear and the flavor bright.
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